Elote (Mexican Street Corn)
Summer time is corn season, but instead of grilling up plain corn on the cobb, dress it up with a Mexican flare and turn it into delicious, creamy, tangy elote.
Ingredients
- 6 ears of corn shucked
- 2 tbsp olive oil
- salt and pepper
- ½ cup mayonnaise
- ½ cup crema or sour cream
- 1 tbsp lime zest
- 2 tbsp lime juice
- ¼ cup cilantro minced
- 1 tsp chili powder
- ¼ cup cotija cheese can sub feta or grated parmesan
Instructions
- Preheat a grill to 400°
- Brush your corn ears with olive oil and sprinkle with salt and pepper to taste. Grill for 8-10 minutes, rotating every few minutes to get an ever char
- Meanwhile, combine mayo, crema/sour cream, lime zest, lime juice, chili powder, and cilantro in a bowl.
- When the corn is done cooking, brush on all sides with the mayo mixture, and sprinkle with cotija cheese.
- Garnish with more cilanto and chili powder if desired, and serve immediately.